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Yogurt and Cucumber Raita


1 cup natural yoghurt
1 clove of fresh garlic crushed (do not substitute crushed garlic from a jar as this will add a bad flavour)
1/2 cucumber chopped

Method 1 (quick)

Mix all ingredients together and serve.

Note: Sometimes, depending on the quality of the yoghurt where you are, this results in a fairly runny mixture. If so I use method two if I have a little more time.

Method 2

Mix about 1 1/2 cups of yoghurt with about 1 teaspoon of salt (I know this sounds like a lot but you will lose some at the next step).

Put the yoghurt in a muslin cloth (a cotton cloth with a weave like that of a pillow case), let the liquid drain from the yoghurt over a saucepan or sink for about an hour (this is where the salt gets lost again). The draining wont work without salt. After about an hour the yoghurt in the cloth should be noticeably thicker. Put it back in a bowl and add the cucumber and garlic. Serve.


One comment on “Yogurt and Cucumber Raita

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